Best Biscotti Food

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THE BEST ALMOND BISCOTTI



The Best Almond Biscotti image

I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h20m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4

NONNA'S BISCOTTI



Nonna's Biscotti image

Provided by Toni Oltranti

Categories     Cookies     Egg     Dessert     Bake     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 42 cookies

Number Of Ingredients 10

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  • Chill dough, covered, 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
  • Cut loaves into 3/4-inch slices with a serrated knife.
  • Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

BISCOTTI



Biscotti image

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 42

Number Of Ingredients 6

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  • In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g

BISCOTTI



Biscotti image

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

HOW TO MAKE BISCOTTI



How to Make Biscotti image

Given how much I love biscotti and how easy they are to make, I'm not sure why I don't make them more often.

Categories     dessert     main dish

Time 1h5m

Yield 22 servings

Number Of Ingredients 8

2 3/4 c. Unbleached All-purpose Flour
1 tsp. Baking Powder
3/4 tsp. Kosher Salt
1 tbsp. Espresso Powder
1 tsp. Vanilla Extract
3 Eggs
1 c. Sugar
1 c. Semisweet Chocolate Chips

Steps:

  • Move oven racks to top and bottom 1/3 of the oven. Line 2 cookie sheets with parchment. Preheat oven to 325ºF. Stir flour, baking powder, and salt together. Set aside. Stir espresso powder and vanilla together. With an electric mixer, beat eggs, sugar, and espresso mixture for several minutes until thickened. On low speed, mix in flour. Once combined, stir in chocolate chips. With wet hands, form dough into 2 logs, one on each sheet, about 4 inches wide and 3/4 inch tall. Bake for 25 minutes, rotating the pans halfway through. Remove the sheets from the oven and let rest for 10 minutes. Meanwhile, move one of the oven racks to the center. After 10 minutes, spray the logs with water. Use a serrated knife to slice the cookies straight up and down, about 3/4 inch wide. Place all of the cut cookies, standing up, on one cookie sheet. Bake for 25 minutes more. Remove from the oven and cool on a wire rack. Store cookies in a container at room temperature. They won't go stale, but if they soften a bit, crisp them up by baking them for about 5 minutes at 300ºF.

EASY BISCOTTI



Easy biscotti image

Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 8

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
milk or dark chocolate , melted, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
  • In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
  • Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

BASIC BISCOTTI



Basic Biscotti image

Make and share this Basic Biscotti recipe from Food.com.

Provided by JChamberlin

Categories     Dessert

Time 1h

Yield 36 biscotti

Number Of Ingredients 6

4 ounces blanched almonds
2 1/2 cups flour
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs

Steps:

  • PREHEAT OVEN TO 350 degrees F.
  • Spread almonds on a baking sheet and toast them in oven until lightly golden.
  • Let cool.
  • Coarsely chop half the nuts.
  • Butter 2 large baking sheets.
  • Mix flour, sugar, salt and baking soda.
  • Beat in eggs, then whole and chopped nuts.
  • Mix to obtain a firm dough.
  • Knead briefly, then divide dough into 2 pieces.
  • On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
  • Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch.
  • With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick.
  • Set wire racks on the baking sheets and lay out the biscotti on them.
  • Return them to the oven for 20 to 30 minutes, or until very firm and crisp.
  • Cool on the racks, then transfer them to a tin for long keeping.

Nutrition Facts : Calories 94.8, Fat 2.2, SaturatedFat 0.3, Cholesterol 17.6, Sodium 31.8, Carbohydrate 17, Fiber 0.6, Sugar 9.9, Protein 2.1

BASIC BISCOTTI



Basic Biscotti image

Provided by Food Network

Categories     dessert

Number Of Ingredients 5

6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

Steps:

  • Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
  • For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
  • For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
  • For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.

ALMOND BISCOTTI



Almond Biscotti image

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.

Provided by Maria Vannelli RD

Categories     cookies

Time 1h50m

Number Of Ingredients 11

1 cup whole almonds (raw)
2¼ cups all purpose flour (320 grams)
1½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
¾ cup brown sugar
3 large eggs (room temperature)
½ cup olive oil
1 tablespoon pure almond extract
½ teaspoon pure vanilla extract
1 teaspoon lemon zest

Steps:

  • Preheat oven to 325°F/165° C. Position rack in the center.
  • Line baking sheet with parchment paper.
  • Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
  • Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
  • In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
  • When almonds are toasted, remove them from the oven and coarsely chop.
  • Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
  • Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
  • Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
  • Remove from baking sheet and transfer to a cutting board.
  • Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
  • Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
  • Place on a wire rack to cool.

Nutrition Facts : ServingSize 1 unit, Calories 112 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, Cholesterol 13 mg, Sodium 39 mg, Sugar 7 g

BISCOTTI



Biscotti image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 3 to 4 dozen

Number Of Ingredients 6

1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder

Steps:

  • Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
  • Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

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Mom’s Best Almond Biscotti, 840 G. 4.3 out of 5 stars 71. 9 offers from $22.94 #11. Bear Paws Dare Molasses Cookies, 480g Box, 12 Pouches per Box. 4.8 out of 5 stars 1,043. 1 offer from $5.94 #12. TRE MARIE - Biscotti ancora uno frollini with pezzi cioccolato 350 g. 5.0 out of 5 stars 4. 1 offer from $4.49 #13. NONNI'S Salted Caramel Biscotti , Pack of 2. 4.5 out of 5 stars …
From amazon.ca


BEST BISCOTTI RECIPE (FIG-WALNUT) - FOOD NEWS
Share X. Food Basic Biscotti Dough. Share. More traditional biscotti recipes, like this one, don’t call for butter or oil. The basic recipe is flour, sugar, salt, eggs, and baking powder. Adding butter or oil will make for a softer cookie and one that is less traditional—and a little less dunkable. Instructions. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper ...
From foodnewsnews.com


OUR BEST BISCOTTI RECIPES | MYRECIPES
Pistachio Cherry Biscotti. Credit: Jim Franco. View Recipe. this link opens in a new tab. For crunchier biscotti, bake an additional 5 to 10 minutes. Store at room temperature for up to one week; for longer storage, wrap airtight and freeze. Prep: 20 …
From myrecipes.com


BEST BISCOTTI RECIPE MADE BY ANNA OLSON - FOOD NEWS
The best biscotti recipe will provide you with biscotti that are firm and crunchy. The word “biscotti” means twice baked; in doing so, the moisture is removed from these Italian cookies leaving you with a dry, dunk-able cookie. Biscotti Recipes we love! Cranberry Pistachio Thin Biscotti. Chocolate Hazelnut Biscotti. Pumpkin Biscotti . Biscotti Recipes Fill the …
From foodnewsnews.com


MOM'S BEST GOURMET FOODS | PROUDLY CANADIAN
Mini Biscotti. Out of Stock. Quick View. Cookie Chips. Out of Stock. Quick View. Biscotti. Out of Stock. Quick View. Mini Biscotti. Out of Stock. Quick View. Cookie Chips. Out of Stock. Mom's Best Gourmet Foods is a commercial bakery specializing in 'Biscotti', 'Taralli', 'Cookie Chips' and other various baked goods. Mom's Best Gallery. Baking our "Best" as a commercial …
From momsbest.ca


COOKBOOK, BEST 50 BISCOTTI RECIPES AT PHG
Best 50 Biscotti Recipes Book. These twice-baked treats, perfect for a coffee date with your best friend, are surprisingly easy to make! Flavoring with nuts, fruits and chocolate are traditional choices, but savory biscotti, biscotti-like cookies and classic Italian recipes are …
From pleasanthillgrain.com


18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK | TASTE ...

From tasteofhome.com


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